Steamed Mussels With Chipotle Tomato Sugo And Coriander Salsa

Steamed Mussels With Chipotle Tomato Sugo And Coriander Salsa

Recipe by Farm to Fork


  • 1kg mussels, debearded
  • 300g tomato sugo
  • 1/2 can chipotle chillies in adobo sauce
  • Juice of 1 lime
  • Coriander leaves to garnish

Coriander salsa verde

  • 1 bunch coriander, washed
  • Juice of 1 lime
  • 1/2 garlic clove peeled
  • 1/4 red onion, finely diced
  • 1 tablespoon pickled jalapeños
  • 2 tablespoons extra virgin olive oil
  • salt and pepper to taste


  • In a large pan, heat up the tomato sugo until it starts to simmer. While the sugo is coming up to a simmer, finely chop the chipotle chillies and add them into the sugo.
  • Once the mixture is simmering, pour in the mussels and place a lid on the pan. Once the mussels have opened, take the lid off the pan, give a good squeeze of lime juice and garnish with a few coriander leaves.
  • For the coriander salsa, place the bunch of coriander, lime juice, garlic clove, pickled jalapeños, extra virgin olive oil and salt and pepper into a small blender. Place the mix into a small bowl and stir through the diced red onion.

For best results, we recommend using a RACO Luminescence saucepan.

Back to blog